Marinated Eggplant & Zucchini2012-07-17
- Cuisine: Italian, Mediterranean, Southern Italian
- Course: Appetizer, Snack
- Skill Level: Moderate
- Servings : 5-6
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 24:00 h
This information is per serving.
Calories from Fat4
Serving Size:2 oz (57g) zucchini
Marinated Eggplant & Zucchini is a popular southern Italian recipe served as an antipasto, side vegetable and eaten alone or with other ingredients in sandwiches. This versatile recipe is very low in calories with no added sodium. The intense flavor comes from the fresh mint and vinegar in the marinade.
Nutrition values for 2 ounces of marinated eggplant and zucchini are similar since both are over 90 percent water.
For best flavor and texture refrigerate 24 hours and use within 1 week.
- 1-2 lbs (450-900 g) zucchini or eggplant
- 3 to 4 cloves fresh garlic
- 1/4 cup (8 g) fresh spearmint leaves
- 1/2 cup (120 ml) red wine vinegar
- Vegetable cooking spray for frying
Method of Preparation
Wash zucchini or eggplant and remove ends. Slice zucchini about 1/8 inch thick and eggplant about 1/4 inch thick. Arrange slices in a single layer on cookie sheets, wicker baskets or screens. Cover zucchini slices with cheesecloth and place outside in the direct sunlight 2 to 6 hours to partially dry (actual time will vary depending on the temperature and humidity in your area). Check after minimum time.
Coat a large frying pan with cooking spray. Add the zucchini or eggplant and coat with spray. Sauté in batches over medium heat turning occasionally until lightly browned on both sides. Remove browned slices and place in a bowl or storage container. Repeat with remaining slices.
Combine mint and garlic in a blender or small food processor. Pulse about 5 to10 seconds or until finely chopped. Add vinegar and pulse 1 to 2 seconds. Add marinade to the fried zucchini or eggplant, toss and serve or cover and refrigerate.